Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Stuffed Chicken Drumsticks In Saucy Tomato Gravy#SundayFunday

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are simply yum... delicious. Try it and you'll love these. 
De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients
5 Chicken Drumsticks - These drumstick should be large
For the filling

200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely  
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce 
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method
De bone chicken from the drumsticks like you make for wings
then cut the bone( keep only the bottom part of the bone)
Make a pocket. 
Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them. 
In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well. 
Stuffing is ready.
Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom 
seal them with two tooth picks or stitch them ( I stitched them). 
Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly,  stuffed chicken and saute on high flame for 3 minutes 
turning them till they turn pink to white. 
Add the 1 cup water, tomato puree,  chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked. 
The gravy should be saucy and thick. 
To serve  
Snip of the thread of the drumsticks. Arrange the drumsticks on a platter and pour the sauce over it.
Enjoy!! this is super delicious.
My Notes 
Labels: Chicken, Chicken Drumsticks, Paneer, Ricotta, Stuffed, Tomato, Main course, Side Dish, Sunday Funday 

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are simply yum... delicious. Try it and you'll love these. De boning the drumsticks is the only tricky task rest all it so easy to make. Ingredients5 Chicken Drumsticks - These drumstick should be largeFor the filling 200 Gra...

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Moa Fa'Asaina- Samoan Chicken#EatTheWorld

Samoan chicken also known as Moa Fa’asaina, Moa means chicken in the Samoan language. This is such a easy & delicious dish to have; this is another quick and easy recipe that you can enjoy with the family or with friends.
Recipe source International Cuisine, I liked this recipe. Did some variations, halved the recipe, and since I did not have dark soy sauce used the light soy sauce. This recipe tasted good. This is usually had with coconut rice, since I have already posted different recipes of coconut rice on my blog you can check the recipes for it below.
Ingredients 
For The Chicken
500 Grams Chicken with bones- used drumsticks & thighs
½ Cup Dark Soy Sauce
¼ Cup apple cider vinegar
1 Medium Onion - sliced
2 Big Cloves Garlic - finely chopped
½ Tablespoon Ginger - finely chopped
Salt & Black Pepper to taste
½ Tablespoons Tapioca Starch
1 Scallion/Spring Onion Greens - chopped to garnish
1 Tablespoon Sesame Seeds - roasted to garnish - I did not add

Method 
For The Chicken
Season the chicken well with salt and pepper
Brown the chicken on all sides in a large Dutch oven.
Remove the chicken to a plate and drain all but a tablespoon or so of grease from the Dutch oven.
Sauté the onions and garlic and ginger in the Dutch oven, scraping up any bits from the chicken.
Return the chicken to the pan and add the soy sauce and vinegar, then add enough water to cover the chicken.
Continue to cook for another 20 minutes or so or until the chicken is cooked through.
Remove the chicken from the pan.
To Thicken The Sauce
Take 2 Tablespoons of tapioca starch in a bowl with just a touch of cold water to form a thick paste, Whisk this into the sauce.
Reduce the heat as the sauce begins to thicken and return the chicken to the sauce.
Enjoy this dish with coconut rice, This is a tender juicy chicken and you will definitely want to try this again. 

Coconut Rice Recipes 
Jamaican Coconut & Beans Rice 
Belizean Rice and Beans
Nasi Lemak  
Labels: International Cuisine, Samoa, Chicken, Soy Sauce, Apple Cider Vinegar, Main course, Eat the World

Check out all the wonderful Samoa recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Samoa. 

  • Combating 'Blankness' with Moa Fa'Asaina by Culinary Cam
  • Keke Pua’a (Samoan Steamed Pork Buns) by Amy's Cooking Adventures
  • Moa Fa'Asaina- Samoan Chicken by Sneha's Recipe
  • Oka a'i A Day in the Life on the Farm
  • Samoan chicken also known as Moa Fa’asaina, Moa means chicken in the Samoan language. This is such a easy & delicious dish to have; this is another quick and easy recipe that you can enjoy with the family or with friends.Recipe source International Cuisine, I liked this recipe. Did some variations, halved the recipe, and since I did not have dark soy sauce used the light soy sauce. This recipe ta...

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    Warm Chicken & Mushroom Salad - Keto#SundayFunday

    A complete meal with added chicken, feta cheese, and seeds makes u this luxurious main dish. Do try this unique and really tasty salad!
    Ingredients
    3 Large Mushroom - sliced
    1 Small Onion sliced
    ½ Each Bell Pepper - Red, Yellow, Green- diced
    2 Cloves Garlic - finely chopped
    1 Cup Chopped Lettuce
    1 Cup Cherry Tomatoes - halved
    100 Grams Feta cheese - cubed
    Olives, Avocado, sunflower & pumpkin seeds- optional
    1/2 Cup Shredded Cooked Chicken
    1 Tablespoon Olive Oil
    For The Dressing
    2 Tablespoons Mayonnaise
    2 Tablespoons Fresh Cream
    1 Tablespoon Extra Virgin Olive Oil
    1 Tablespoon Red Wine Vinegar
    2 Teaspoons Sriracha Sauce
    Salt and Pepper to taste
    Method
    Mix all dressing ingredients keep aside.
    Sauté the garlic for minute add onion till translucent then add in the mushroom and on medium high flame sauté till all the moisture evaporates then add the capsicum and chicken mix well till warmed. Switch off the flame.
    Take this on to a serving platter add the lettuce leaves. Pour the dressing mix well. Enjoy.
    Labels: Salad, Main course, Chicken, Mushroom, Cherry Tomatoes, Feta Cheese, Dressing, Sunday Funday, International Cuisine, Iceberg Lettuce, Keto
    For Sunday Funday we are sharing Main Dish Salads.

    A complete meal with added chicken, feta cheese, and seeds makes u this luxurious main dish. Do try this unique and really tasty salad! Ingredients 3 Large Mushroom - sliced 1 Small Onion sliced½ Each Bell Pepper - Red, Yellow, Green- diced 2 Cloves Garlic - finely chopped 1 Cup Chopped Lettuce 1 Cup Cherry Tomatoes - halved100 Grams Feta cheese - cubedOlives, Avocado, sunflower & pumpkin s...

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    Zucchini Balls & Chicken Bake-Keto#AlphabetChallenge

    Keto Zucchini Ball With Creamy sauce is become my all time favorite. I make this so often and love it. This time added leftover shredded chicken and baked this dish. Tasted so good.
    Ingredients
    ½ Cup Leftover Shredded Chicken
    4 Zucchini Balls With ½ Cup Creamy Sauce
    2 Tablespoons Sour Cream
    1 Egg
    Salt to taste
    2 Tablespoons Grated Cheddar & Mozzarella Cheese
    Method
    In a 6" baking Pyrex dish spread the leftover chicken, then arrange the balls on top, in the remaining sauce, add the sour cream and egg, with salt to taste, give it a good whisk. Sprinkle a tablespoon of cheese non top of the balls, then the whisked sauce, then again cheese. Cover the dish with a foil.
    Bake it in a preheated Air Fryer for 20 minutes at 180°C. 
    Enjoy this warm.
    Labels: Air Fryer, Chicken, Zucchini, Egg, Main course, Appetizer, 
    Let's take a look at the recipes being shared today with Alphabet "Z" 

    Keto Zucchini Ball With Creamy sauce is become my all time favorite. I make this so often and love it. This time added leftover shredded chicken and baked this dish. Tasted so good.Ingredients½ Cup Leftover Shredded Chicken4 Zucchini Balls With ½ Cup Creamy Sauce 2 Tablespoons Sour Cream 1 Egg Salt to taste 2 Tablespoons Grated Cheddar & Mozzarella CheeseMethodIn a 6" baking Pyrex dish spread the...

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    Keto Homemade Stuffing#SundayFunday

    This delicious Keto Stuffing is made with low carb bread, bacon, chicken gizzard & liver with spices for flavor. This is a absolute low carb dish perfect for thanksgiving or chicken or turkey stuffing.

    Ingredients
    1 Small Keto Eggless Almond Four Yeasted Bread
    125 Grams Cooked Chicken Liver - chopped
    125 Grams Cooked Chicken Gizzards - chopped
    50 Grams Bacon 
    ½ Cup Diced Onion
    ½ Teaspoon Pink Himalayan Salt
    ¼ Teaspoon Black Pepper powder
    ¼ Cup Chicken Broth
    1 Large Egg
    ¼ Cup Heavy Cream
    Grind To Coarse Paste - Without Adding Water
    2 Green Chillies
    ¼ Cup Coriander Leaves
    ¼ Cup Mint Leaves
    A Juice Of One Lime
    2 Cloves Garlic
    Method
    A day or two in advance, make the bread and cube into ½ inch pieces. Preheat the oven to. Spread the bread cubes in the air fryer@ 200ºC for 8 - 10 minutes stirring it after every 5 minutes, until well dried and crisp.
    Preheat the oven to 180ºC and butter a baking dish.
    Heat a large skillet over medium heat and add the bacon; sauté until just crisp, remove and keep aside in the same pan add the onion to the skillet and sauté until onions start to change color then chicken liver, gizzard ground green paste, salt, and pepper sauté about 5 minutes. Switch off the flame and let it cool a little.
    To the butter baking dish add the cubed bread, then cooked chicken liver, gizzard, crumbled bacon toss to combine well.
    In a medium bowl, whisk together the egg, cream, and broth. Pour over the mixture in the bowl and mix well. Spread in the prepared baking dish.
    Bake for 35 minutes, uncovered, until the top is crusty and browned. Cool & Enjoy, this was a delicious and filling meal.
    Labels: Stuffing, Keto, Low Carb, Chicken, Liver, Gizzard, Egg, Heavy Cream, Sunday Funday, International Cuisine

    This delicious Keto Stuffing is made with low carb bread, bacon, chicken gizzard & liver with spices for flavor. This is a absolute low carb dish perfect for thanksgiving or chicken or turkey stuffing.Ingredients 1 Small Keto Eggless Almond Four Yeasted Bread125 Grams Cooked Chicken Liver - chopped125 Grams Cooked Chicken Gizzards - chopped50 Grams Bacon ½ Cup Diced Onion½ Teaspoon Pink Himalayan...

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    Chicken Xacuti#AlphabetChallenge

    Chicken Xacuti is actually pronounced as shakuti. The pronunciation "Shakuti" is derived from the word "Chacuti" which is Portuguese. The Xacuti masala that I have used is made by my sister in law's family and it consists of poppy seeds, Goa chillies and other spices. This is a tried and tested recipe. This masala is easily available in super markets and cold storages in Mumbai. This is another yummy traditional Goan recipe. 
    Ingredients
    700 Grams Chicken - cut into 10 pieces
    For Marination
    1 Teaspoon Ginger - Garlic paste
    2 Tablespoons Curds
    ¼ Teaspoon Turmeric powder
    ½ Teaspoon Salt
    For the Masala - Grind To Paste
    2 Green Chilles
    1/2 Teaspoon Ginger - grated
    5 Cloves Garlic
    2 Tablespoons Coriander leaves
    1 Onion - finely chopped
    To be dry roasted then ground to paste
    1/3 Cup Grated Coconut
    1 Teaspoon Rice - washed and drained
    Other Ingredients
    1/3 Cup Oil
    1 Onion - finely sliced
    1 Tomato - finely sliced
    ½ Teaspoon Salt
    2 Tablespoons Xacuti Masala
    Method
    Marinate the chicken with curds, ginger-garlic paste, salt and turmeric and keep aside at least for 2 hours.
    Dry roast the coconut and rice till light golden in color and then grind to fine paste with a little water.
    Grind the ingredients for the masala to fine paste and keep aside.
    In a kadai heat oil add the onions and fry till light golden in color then add the tomatoes fry till mushy and oil leaves the sides. Add the ground masala paste, coconut paste and fry again till oil leaves the sides, add the xacuti masala and little water, continue to fry again till oil leaves the sides. Add the marinate chicken and fry till the masala coats the chicken well. Add water, salt and a cup water, give it a quick stir. Cover and cook till chicken is done. Adjust consistency of the gravy by adding water as required. This gravy is on a thicker side so do not add more water. 
    Garnish with coriander leaves and serve hot a rice or rotis. Enjoy!!
    Labels: Alphabet Challenge, Chicken, Goan, Goa, Indian, Main course

    Chicken Xacuti is actually pronounced as shakuti. The pronunciation "Shakuti" is derived from the word "Chacuti" which is Portuguese. The Xacuti masala that I have used is made by my sister in law's family and it consists of poppy seeds, Goa chillies and other spices. This is a tried and tested recipe. This masala is easily available in super markets and cold storages in Mumbai. This is another y...

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    Chicken Liver & Gizzard Stir Fry#SundayFunday

    Chicken Liver is a healthy nutritious protein that is full of iron, vitamin A and B. Its is also a good source of minerals like manganese, copper and zinc among others. However it is very high in cholesterol which is important to take note off. This is also very good when your blood count is less. Have this and you will not suffer from iron deficiency.

    Always use only fresh chicken livers and not frozen. Wash well, remove all stringy fibers attached to liver. Chicken Liver & Gizzards Stir Fry is a delicious serve it as a Side-Dish
    Serve warm. Do not reheat.
     
    Ingredients
    200 Grams Fresh Chicken Liver
    200 Grams Fresh Chicken Gizzard - cut into pieces
    1 Medium Onion - sliced
    2 Whole Green chillies - slit
    1 Small Capsicum - sliced
    1 Small Tomato - de seeded & sliced
    4 - 5 Cloves Garlic - minced
    ½ Teaspoon Sea salt or to taste
    ¼ Teaspoon Turmeric powder
    1 Teaspoon Cumin powder
    1¼ Teaspoon Red Chilly powder
    A Juice one Lemon
    2 Tablespoons Oil
    Method
    Marinate the chicken liver and gizzard in turmeric, cumin powder and half the quantity of chilly powder with salt to taste for 15 minutes. Cook the gizzards only in a pressure cooker with ¼ cup water for one whistle on high flame, then reduce the flame to medium low and keep it for 15 minutes. Switch off the flame and let the cooker cool.
    In a wok or large deep pan heat oil , add the garlic and sauté for a minute then add the sliced onions and green chillies sauté till soft and translucent. Then add the capsicum and tomato sauté for a minute only. Take out half the quantity of onion and capsicum for garnishing. Add the cooked gizzard and remaining red chilly powder sauté for 2 minutes then add the liver and sauté for a minute, cover and cook on medium low flame for  10 minutes only. Add the salt and stir it lightly. Do not overcook or else the liver will turn hard. 
    Sprinkle with fresh lemon juice and serve garnished with the reserved onion, tomato and capsicum.  
    My Notes 
    It is best to cut one piece of liver to see if it is done rather than overcooking the lot. It should be pinkish yet no trace of blood to have cooked properly. The darker the color the hard and drier the liver will be.

    Reduce the red chilly powder according to your spice level.

    Labels: Keto, Stir Fry, Chicken, Liver, Gizzard, Side Dish, Sunday Funday

    Chicken Liver is a healthy nutritious protein that is full of iron, vitamin A and B. Its is also a good source of minerals like manganese, copper and zinc among others. However it is very high in cholesterol which is important to take note off. This is also very good when your blood count is less. Have this and you will not suffer from iron deficiency. Always use only fresh chicken livers and not...

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